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Got to Be NC
Recipe by: Lisa Prince

Southern Fried Korean Wings

Brian Lloyd from Apex won first prize in the House-Autry Mills Wings Challenge at the NC State Fair last year with this sweet and spicy wing recipe. The breading is nice a crisp with a sauce that is sweet at first and has some heat on the back.

Servings: 2
Cook Time: Prep Time: 15 minutes; Total Time: 25 minutes
Meal Type: Entree
NC Ingredients: chicken, honey

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Ingredients

Wings:
9
to 12 fresh chicken wing sections
1/2
cup House-Autry Mills seasoned chicken breading mix
1/2
cup cornstarch
1/2
tsp. salt
Frying oil
Korean Sauce:
3
cloves minced garlic
2
Tbsp. chili paste (vary based on desired heat)
1
½ Tbsp. olive oil (can be substituted with vegetable oil)
1/4
cup soy sauce
1/4
cup rice or corn syrup
1
Tbsp. honey
1
½ Tbsp. Garlic Hoisin sauce
1
Tbsp. vinegar
2
Tbsp. brown sugar
1
Tbsp. Dijon mustard

Directions

Season raw chicken with salt. Mix the House-Autry Mills chicken breader with cornstarch. Coat chicken with breading/starch mix. Fry coated wings in frying oil at 370 degrees for 8 to 10 minutes.

To make sauce: with medium heat in a sauce pan, heat olive oil and minced garlic. Sauté until browned. Add chili paste, stirring constantly. Add soy sauce, corn syrup, vinegar, mustard, hoisin, brown sugar, and honey. Let it bubble stirring continuously for 1 to 3 minutes until blended and sauce has thickened.

Add fried chicken into sauce and toss to coat wings. Serve warm.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.